Nutrition Chapter 4

ADI

(acceptable daily intake) an FDA estimate of the amount of a non-nutritive sweetener that someone can consume each day over a lifetime without adverse effects

mouth

(digestion) chewing stimulates secretion of saliva from salivary glands. salivary amylase breaks down starch into shorter polysaccharides and maltose

liver

(digestion) monosaccharides travel here in the bloodstream via the portal vein, are converted to glucose, and then are transported to body cells to provide energy. excess glucose is stored here and muscle as glycogen

small intestine

(digestion) pancreatic amylase breaks down remaining starch into maltose. specific enzymes in _________________ break down disaccharides into monosaccharides. all monosaccharides are absorbed here and enter the bloodstream

stomach

(digestion) salivary amylase is destroyed by acids. no carbohydrate digestion takes place here.

large intestine

(digestion) some carbs pass into the large intestine undigested. bacteria ferment some undigested carbs. remaining fiber is excreted in feces.

glycogenesis

cells combine glucose molecules to form glycogen

diabetes

chronic disease in which the body can no longer regulate glucose within normal limits, and hyperglycemia becomes chronic

simple carbohydrate

commonly called sugar; can be either a monosaccharide (such as glucose) or a disaccharide

hyperglycemia

condition where blood glucose levels are higher than normal

mucosal cell enzymes

enzymes secreted by cells in small intestine that digest disaccharides into monosaccharides

soluble fibers

fibers that dissolve in water

insoluble fibers

fibers that do not dissolve in water

enriched foods

foods in which nutrients that were lost during processing have been added back, so that the food meets a specific standard

viscous

having a gel-like consistency; viscous fibers form a gel when dissolved in water

Non-nutritive sweeteners

manufactured sweeteners that provide little or no energy; also called alternative sweeteners

Carbohydrate

one of the three macronutrients, a compound made up of carbon, hydrogen and oxygen, that is derived from plants and provides energy

pancreas, pancreatic duct

produces digestive enzymes and bicarbonate which are released into the small intestine, via _________________?

glycogenolysis

stored glycogen is converted back into glucose

ketones

substances produced during the breakdown of fat when carbohydrate intake is insufficient to meet energy needs. ketones provide an alternative energy source for the brain when glucose levels are low

added sugars

sugars and syrups that are added to food during processing or preparation

Nutritive sweeteners

sweeteners, such as sucrose, fructose, honey and brown sugar, that contribute calories (energy)

glycemic load

the amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate

gluconeogenesis

the generation of glucose from the breakdown of proteins into amino acids

glucagon

the hormone secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose; it cause the breakdown of liver stores of glycogen into glucose

insulin

the hormone secreted by the beta cells of the pancreas in response to increased blood levels of glucose; it facilitates the uptake of glucose by body cells

Glucose

the most abundant sugar molecule, a monosaccharide generally found in combination with other sugars; it is the preferred source of energy for the brain and an important source of energy for all cells

dietary fiber

the non digestible carbohydrate parts of plants that form the support structures of leaves, stems and seeds

functional fiber

the non digestible forms of carbohydrates that are extracted from plants or manufactured in a laboratory and have known health benefits

Photosynthesis

the process by which plants use sunlight to fuel a chemical reaction that combines carbon and water into glucose, which is then stored in their cells

ketosis

the process by which the breakdown of fat during fasting states results in the production of ketones

monosaccharide

the simplest of carbohydrates, consisting of one sugar molecule, the most common form of which is glucose

total fiber

the sum of dietary fiber and functional fiber

fructose

the sweetest natural sugar; a monosaccharide that occurs in fruits and vegetables; also called levulose, or suit sugar

glycemic index

the system that assigns ratings (or values) for the potential of foods to raise blood glucose and insulin levels

Maltase, sucrase, lactase

what are the three mucosal cell enzymes?

True

True or false? Both insulin and glucagon are pancreatic hormones.

False. it is stored as glucose

True or false? In the process of photosynthesis, plants produce carbohydrate and store it as fiber.

soluble fiber

What type of fiber is viscous and fermentable?

galactose

a monosaccharide that joins with glucose to create lactose, one of the three most common disaccharides

complex carbohydrate

a nutrient compound consisting of long chains of glucose molecules, such as starch, glycogen, and fiber

starch

a polysaccharide stored in plants; the storage form of glucose in plants

glycogen

a polysaccharide; the storage form of glucose in animals

fermentation

a process in which an agent causes an organic substance to break down into simpler substances and results in the production of ATP

salivary amylase

an enzyme in saliva that breaks starch into smaller particles and eventually into the disaccharide maltose

pancreatic amylase

an enzyme secreted by the pancreas into the small intestine that digests any remaining starch into maltose

B

Glucose not immediately needed by the body... A. is converted to cholesterol and stored in abdominal fat B. is converted to glycogen and stored in the liver and muscles C. passes into the large intestine and is fermented by bacteria D. all of the above are possible fates of excess glucose

A

Glucose, fructose and galactose are... A. monosaccharides B. disaccharides C. polysaccharides D. complex carbohydrates

D

Which of the follow statements about carbs is true? A. Carbohydrates are our main energy source during light activity and while we are at rest B. Simple carbs are higher in energy (kcal per gram) than complex carbs C. Excessive intake of carbs can lead to ketoacidosis D. Consuming a diet high in fiber-rich carbs may reduce the level of cholesterol in the blood

disaccharide

a carbohydrate compound consisting of two sugar molecules joined together

polysaccharide

a complex carbohydrate consisting of long chains of glucose

ketoacidosis

a condition in which excessive ketones are present in the blood, causing the blood to become very acidic, which alters basic body functions and damages tissues. untreated ______________ can be fatal. this condition is found in individuals with untreated diabetes mellitus

hypoglycemia

a condition marked by blood glucose levels that are below normal fasting levels

lactase

a digestive enzyme that breaks lactose into glucose and galactose

maltase

a digestive enzyme that breaks maltose into glucose

sucrase

a digestive enzyme that breaks sucrose into glucose and fructose

sucrose

a disaccharide composed of one glucose molecule and one fructose molecule; sucrose is sweeter than lactose or maltose

lactose

a disaccharide consisting of one glucose molecule and one galactose molecule. it is found in milk, including human breast milk; also called milk sugar

maltose

a disaccharide consisting of two molecules of glucose. it does not generally occur independently in foods but results as a by-product of digestion; also called malt sugar

ribose

a five-carbon monosaccharide that is located in the genetic material of cells

high-fructose corn syrup

a highly sweet syrup that is manufactured form corn and is used to sweeten soft drinks, desserts, candles, and jellies